Caramelized onions are mixed with cream cheese and sour cream to make a homemade French onion dip. / Melissa Pasanen/Free Press

Written by

Free Press Correspondent

Related Links

Where there are people gathered around large TV screens to watch major football games, there must be chips and dip.

Personally, Iím a sucker for thick-cut potato chips generously slathered with classic, creamy, oniony French onion dip, so-called I believe because of its similarity in flavor profile to French onion soup.

I admit to buying the occasional tub from the refrigerated section of the supermarket, but a few years ago I discovered that itís surprisingly simple to make from scratch. A nice bonus is that it can be made with Vermont dairy and local onions, which are still plentiful at farmers markets this time of year.

The smell of the slowly caramelizing onions will fill your home with deliciousness. That alone is enough of a reason to make it even if you are not feeding hungry, football-watching hordes.

Cut onions in half from root to blossom end and thinly slice them into half-moons. In a large skillet set over medium heat, melt butter. Add sliced onions along with good pinches of coarse salt and white sugar. Cook, stirring occasionally, until softened and then reduce heat to medium-low and continue to cook and stir occasionally until onions are dark golden-brown, about 25 to 30 minutes total.

While onions are cooking, cut cream cheese into cubes and put in a medium mixing bowl. When onions are done, scrape them immediately into the bowl with cream cheese and stir to combine (the warm onions will soften the cream cheese completely). Stir in sour cream and seasonings. Taste and adjust seasoning as desired. Makes about 2 cups.

Can be made ahead and refrigerated for a couple of days. Serve with ridged or thick-cut potato chips. (Also good with carrots and celery sticks, although that might be sacrilege.)